Buffalo Chickpea Melts with Avocado

Buffalo Chickpea Melts with Avocado

These open faced melts are vegetarian friendly, made with chickpeas in a Greek yogurt buffalo sauce, topped with carrots and avocado and melted with cheese, for a flavorful bite and fun way to enjoy chickpeas.

Buffalo Chickpea Melts with Avocado

Buffalo Chickpea Melts with Avocado

HAPPY NEW YEAR! HAPPY 2019! We’re starting the New Year off in style with these vegetarian open faced melts! If you love everything buffalo like I do, you’re going to love this chickpea version. The chickpeas are mashed and mixed together with hot sauce, Greek yogurt, and a few seasonings for a healthy, high-protein buffalo sauce. The chickpeas mimic an egg salad consistency and are nutrient dense, for a healthy, vitamin packed meal.

Chickpeas are so versatile. You can pretty much turn them into anything – here are a few creative ways to use chickpeas:

  • They’re great in chopped salads,
  • Chickpea lettuce wraps,
  • Baked goods with chickpeas (like blondies and cookies),
  • Chickpeas to thicken soups,
  • Chickpea curry,
  • Chickpeas mashed with avocado in a sandwich.

Buffalo Chickpea Melts with Avocado

Can you tell that chickpeas are one of my favorite foods! For this open faced melt, I topped the chickpea mixture with spiralized carrots and avocado for crunch and healthy fats, and topped with a slice of provolone cheese. If you don’t like provolone cheese, you could also use swiss or white cheddar or whatever you like.

Celebrate the New Year with this chickpea melt and have fun in the kitchen!

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Nutritional Information & Recipe

Buffalo Chickpea Melts with Avocado

Prep Time25 mins
Total Time25 mins


  • 2 15 oz can chickpeas drained and rinsed
  • 6 oz nonfat plain Greek yogurt
  • 5-6 tablespoons hot sauce
  • ¼ teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • 6 slices of multigrain bread
  • 2 avocado peeled, pitted, and sliced
  • 1 large carrot Blade D, noodles trimmed
  • 6 slices of provolone cheese
  • alfafa sprouts to garnish


  • Set the oven to broil.
  • Place the chickpeas into a medium bowl and smash with a fork or potato masher until chunky smooth. Set aside.
  • In a medium bowl, add the yogurt, hot sauce, garlic powder, apple cider vinegar, and season with salt and pepper. Fold in the chickpeas, celery, and onion, and stir until combined.
  • On a baking sheet, place two pieces of bread down. On each piece of toast, top with the chickpea mixture, then avocado, then carrots and then place the slice of cheese on top. Place in the oven and broil for 2 minutes or until the cheese melts. Once the cheese melts, garnish with sprouts and top with the other bread slices. You can also enjoy this sandwich open-faced, eaten with a knife and fork.

buffalo chickpea melts with avocado

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Caitlin Wallace says:
I've been excited for this recipe ever since you posted about it on your insta story weeks ago. YUM!
Ali Maffucci says:
So happy to hear that - hope you give it a try!
That is a good tip particularly to those new to the blogosphere. Brief but very precise information? Appreciate your sharing this one. A must read post! https://angeliqcream.com/
Caitlin says:
Looks delicious! I've been trying to incorporate more protein into my diet, thanks for sharing! Www.themilestraveled.com
Jennifer says:
Do you remove skin from chickpeas before smashing?
Emily says:
This recipe is the bessssst! I made it a few days ago, turned it into a baked dip with feta the next day, and made it again with chicken today. I can’t get enough! ;)
Carly Glazer says:
Hi Emily! What great ideas! So happy you enjoyed this one!
Raychel says:
Made with tahini bc i didn’t have yogurt. Yum!!
Meaghan says:
Ohhh, that sounds like a great substitute! You really can't go wrong with tahini!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.